Recipe: Black Dal

Posted on October 23, 2013

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Black Dal

Author: Bhavani Jaroff, iEat Green

Cuisine: Indian

 

Ingredients

• 2 cups Black split lentils, rinsed
• 8 cups water
• 2 Bay leaves
• 1 large onion chopped
• ¼ Cup olive or coconut oil
• 4 cups chopped tomatoes
• ½ t. Red chili peppers, more to taste
• 1 t. Salt, more to taste
• 4 tbs tomato paste
• 2 tbs chopped garlic
• 2 tbs grated ginger
• 2 t. Cumin
• 2 t. Turmeric
• 1 t. Cardamom
• t. Coriander
• 2 tbs cilantro, plus some for garnish

Instructions

1. Wash the lentils well, and drain.
2. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn?t stick. Feel free to add more water if necessary. The lentils should break down on their own to create a pur?e, and the thickness that you are looking for is that of a thick bean soup.
3. Meanwhile, in a large, heavy saut? pan, saut? the onions in oil until translucent.
4. Add the garlic, ginger and cumin powder.
5. Cook for 5 minutes.
6. Add the remaining spices, along with the tomato paste.Cook for a few minutes, browning the tomato paste.
7. Add the tomatoes and continue cooking for another 5 minutes.
8. Add one cup of water and cook down for another 5 minutes.
9. Add mixture to lentils and continue cooking for as long as you can wait.
10. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours.
11. Garnish with cilantro and fresh chopped onions if desired.

3.2.1215

 

Posted in Recipes Tagged with: #Black Dal, #Dal October 23, 2013 Bhavani Jaroff